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10-Minute Mushroom & Herb Balsamic Cream Pasta

10-Minute Mushroom & Herb Balsamic Cream Pasta… the perfect recipe for those busy nights when you want a comforting delicious dinner but don’t feel like spending an hour in the kitchen. This sauce comes together in the same amount of time the pasta takes to cook, so everything is ready all at once and all you have to do is toss and serve.

This pasta actually came to fruition because I had a container of mushrooms to use and was also craving pasta. A quick vegan “cream” sauce is so easy to throw together, and combined with sautéed mushrooms and a splash of balsamic vinegar… its a mushroom lover’s heaven! This pasta is a mix of my go-to quick vegan cream sauce, combined with a fresh, herby flavour that tastes like it was simmering for ages but actually cooked up in 10 minutes. What more could you ever want!

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10-Minute Mushroom & Herb Balsamic Cream Pasta


  • Author: Liv B
  • Total Time: approx 10 minutes
  • Yield: 3-4 servings 1x

Description

A super quick weeknight pasta recipe for mushroom lovers. Creamy balsamic sauce with fresh mushrooms, herbs and bowtie pasta.


Scale

Ingredients

  • 2 cups dry bowtie pasta or other small pasta shape
  • 4 tbsp vegan butter, divided
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 227 g cremini mushrooms, sliced (this is one 8 oz package)
  • 1 tbsp balsamic vinegar
  • 1 tbsp all-purpose flour
  • 3/4 cup nondairy milk, vegan cream or coconut milk (I used Earth’s Own oat cream)
  • 3/4 cup reserved pasta water (see directions)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • optional: 1/4 cup vegan cream cheese
  • salt and pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions (about 10 mins), then just before draining, reserve 3/4 cup pasta water and set aside. Drain pasta and set aside.
  2. Meanwhile, In a pot or large frying pan, add 2 tbsp vegan butter, onion and garlic and fry about 2 minutes, until onion starts to become translucent. Add mushrooms and fry about 2 more minutes, until mushrooms have softened. Add the balsamic vinegar, thyme, basil and parsley and a sprinkle of salt and pepper and stir to combine.
  3. Add 2 tbsp vegan butter and once melted, sprinkle flour overtop and stir immediately to coat. Slowly add the cream/nondairy milk, stirring as you go so it thickens.
  4. Add the pasta water as needed to thin the sauce. If using the cream cheese, add now and stir to combine.
  5. Add the cooked pasta and toss to coat. Serve immediately with a sprinkle of black pepper. I also added some pea shoots that we had to use up, and a sprinkle of chilli flakes. Add whatever garnish you like! Enjoy.

CategoriesEntrees
  1. Venie Nersesian says:

    I’m making this comment as I’m eating this. It’s DELICIOUS!!! I followed the recipe exactly as it was and omg its so flavorful and simply the best! Thank you Liv!!!

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